Peppermint crisp pudding
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Prep Time
10 mins
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Servings
4 4-6
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Course
Dessert
Peppermint crisp pudding
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A classic South African peppermint crisp pudding recipe.
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Ingredients
- 1 caramel about a cup, tin
- 1 cup cream 25oml
- 80 g chocolate peppermint crisp bars
- milk about 1/3 cup
- 1 tsp instant coffee
- 1 Tennis biscuits packet
- 1 TBsp baileys or Cape Velvet or chocolate liqueur, optional
Instructions
- Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish.
- Beat the cream into the caramel until it is smooth. Grate the chocolate and add 3/4 of it to the cream/caramel mix. Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze like I like to do when making this for adults, then you add it to the milk now.
- Dunk the Tennis biscuits into the milk mix, flipping them over and then setting them aside. This softens them slightly and I like the flavour the coffee adds. It helps takes the edge off the sweetness of this.
- If you are making one dessert you would place a layer of Tennis biscuits at the bottom, top with a thin layer of caramel and then repeat until all the mixture is used up. I like a layer of cream on top. To make the individual portions, simply crumble a biscuit or two and then top with caramel and then repeat.
- Decorate with grated peppermint crisp.
- It will set in the fridge and is a bit better to make this in advance or the day before.
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